[cookie 043] cashew-caramel cookies

4 servings
15 min
15 min
Very Easy
In conclusion, less clothing more cookies. Excess is excellent, in small doses.


Number of serving: 4
1 2/3 cups all-purpose flour

1/2 teaspoon salt

2 1/2 cups roasted salted cashews

2 tablespoons plus 1 teaspoon canola oil

1 stick (8 tablespoons) unsalted butter, softened

3/4 cup packed light-brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

24 cubes soft caramel candy (7 ounces)

1/4 cup heavy cream


  • Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside.
  • Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
  • Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes.
  • Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
  • Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula.
  • Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
  • Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.


[Cookie 043] Cashew-Caramel Cookies, photo 1
[Cookie 043] Cashew-Caramel Cookies, photo 2
[Cookie 043] Cashew-Caramel Cookies, photo 3
[Cookie 043] Cashew-Caramel Cookies, photo 4
[Cookie 043] Cashew-Caramel Cookies, photo 5
[Cookie 043] Cashew-Caramel Cookies, photo 6
[Cookie 043] Cashew-Caramel Cookies, photo 7


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